Lemon Chicken with Quick Fried Rice

Makes4 servings
Prep Time15 min
Cook Time15 min
Total Time30 min
Made withSplenda Granulated Sweetener

Ingredients

Lemon chicken

2 teaspoons cornflour
1 teaspoon finely grated lemon zest
80 ml freshly squeezed lemon juice
80 ml salt-reduced chicken stock
1 teaspoon olive oil
500 g chicken tenderloins, trimmed of fat, tendon removed
2 green shallots, cut into short thin strips
¼ cup SPLENDA® Granulated

Quick fried rice

150 g basmati rice
1 teaspoon olive oil
500 g pkt frozen mixed chopped vegetables
2 teaspoons salt-reduced soy sauce

Nutrition Info Per Serving
% Daily Value*
Total Fat9.10 g11.67%
of which saturates2.50 g0.91%
Total Carbohydrate42.00 g15.27%
Fibre3.60 g12.86%
Protein31.80 g63.6%
Salt0.60 g0.22%

Instructions

1

Put the corn flour and lemon zest in a small bowl. Gradually whisk in lemon juice. Stir in stock and Splenda Granulated. Set aside.

Quick fried rice

2

Cook rice in a small saucepan of boiling water, following packet instructions, or until tender. Drain well. Set aside.

3

Brush a large wok with the oil and heat over medium-high. Add vegetables and stir-fry for 3 – 4 minutes or until just tender. Add rice and stir-fry for 2 – 3 minutes or until heated through. Toss in soy sauce and heat through for 1 minute. Transfer to a bowl. Cover with foil and set aside.

Lemon chicken

4

Heat the oil in the wok over medium-high heat. Add the chicken and stir-fry for 3 minutes or until browned and almost cooked. Remove chicken from wok and diagonally slice. Add sauce to the wok and bring to a simmer. Simmer for 2 minutes. Add chicken and cook, stirring occasionally, for 2 minutes or until the chicken is cooked and the sauce thickens.

5

Divide the fried rice between serving bowls. Spoon the chicken and sauce over. Top with the shallots to serve.

Made with